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Thursday, April 12, 2012

Strawberry Rhubarb Crumble


This Strawberry Rhubarb Crumble came out of my oven around 3pm, just in time for the kids to get their midday munch on. I brought it outside for them in little bowls…
…and they sat quietly eating it under the trees on what was a perfect spring day. When my kids are silent, it’s a good sign they are utterly satisfied; so I knew I hit the jackpot.

Of course, it wasn’t long before they were both screaming for more. If my husband comes through with Mother’s Day breakfast , I will definitely be making this again for dessert that night so we can enjoy this special treat together (along with, hopefully, a moment of peace and quiet).

Strawberry Rhubarb Crumble (Serves 4-6)
Topping:
1 Cup All-Purpose Flour
1/2 Cup Old Fashioned Oats
1/2 Tsp Baking Powder
1/4 Cup Brown Sugar
1 Tsp Lemon Zest
1/2 Cup Chilled Unsalted Butter, cut into cubes

Filling:
1 Cup Rhubarb, chopped
2 Cups Strawberries, hulled and quartered
1 Tbsp Lemon Juice
1/4 Cup Brown Sugar

1. Preheat oven to 375° F.
2. Place the first 5 ingredients into a bowl and combine.
3. Add the butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
4. To prepare the filling, toss all the ingredients in a bowl and then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
5. Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
6. Cool and serve.

Recipe courtesy of Louisville’s own Catherine McCord of weelicious.

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